1 lb. small pink beans
1 strip bacon, diced
1/2 c. diced ham
1 small clove garlic, minced
3/4 c. tamale puree
1/4 c. red chili sauce
1 tsp. dry mustard
water

Cover beans generously with water and soak overnight. Drain and cover with cold water. Simmer 2 hours until tender.

Meanwhile, sauté bacon and ham until lightly browned. Add garlic, sauté 1 to 2 minutes longer, then add tomato puree, chili sauce, sugar, mustard and salt. Drain most liquid off beans and stir in sauce. Keep hot over low heat until ready to serve.

Makes 6 to 8 servings.